These are puff pastry rolls filled with seasoned chicken mince, grated zucchini or carrot, and herbs — a lighter take on the classic that doesn’t taste like a compromise. Chicken mince is leaner than pork sausage meat, and the grated vegetables keep the filling moist without adding fat. Make a double batch on Sunday and you’ll have lunches and snacks sorted for most of the week.
Shopping notes
- Chicken mince: Buy it fresh if you can — pre-packaged ground chicken sometimes has added water that makes the filling wet. If yours looks very pale and loose, pat it with a paper towel before mixing.
- Puff pastry: Store-bought all-butter puff pastry gives the best result. The cheaper vegetable-oil versions don’t crisp as well and can turn leathery when reheated. Skip the garnish of sesame or poppy seeds — not worth the extra step or the extra dish to clean.
- Zucchini or carrot: Either works. Zucchini has more water, so squeeze it firmly in a clean cloth before adding it to the mince. Carrot needs no squeezing.
- Mustard: Wholegrain or Dijon both work. Wholegrain adds a little texture; Dijon blends in invisibly.
What makes this version work
The grated vegetable is the key move here. Chicken mince on its own can bake up dense and dry because it’s so lean. Folding in finely grated, squeezed zucchini or carrot adds moisture from the inside, so the filling stays tender even after 25 minutes in a hot oven — and even more importantly, after reheating from the fridge or freezer. The second thing that matters is keeping the pastry cold right up until it goes in the oven. If the pastry warms up while you’re assembling, the layers of fat start to melt together before baking, and you lose the flake. Work quickly, and if the pastry feels soft and sticky at any point, slide the whole tray into the fridge for 10 minutes before baking.
What can go wrong
- Soggy bottoms: This usually means the oven wasn’t hot enough when the rolls went in, or the tray was lined with too thick a layer of baking paper. Use a dark metal tray and preheat it in the oven so the pastry hits a hot surface immediately.
- Filling leaks out the ends: The mince mixture was packed too loosely or the ends weren’t sealed. Press the ends firmly with a fork, not just your fingers — it makes a better seal.
- Filling is dry after reheating: The zucchini wasn’t added, or it was squeezed too dry. Leave a little moisture in it — you want damp, not dripping.
- Pastry doesn’t brown evenly: Uneven egg wash application. Use a pastry brush and cover the entire top surface, going right to the edges. Avoid pooling egg wash in the seam — it can glue the layers shut.
- Internal temperature not reached: Ground chicken must hit 165°F (74°C) at the center. Thick rolls can look golden outside while the filling is still underdone. Use an instant-read thermometer through the end of a roll to check.
Make-ahead notes
Baked rolls keep in an airtight container in the fridge for up to 4 days — they reheat well in a 350°F (175°C) oven for 10–12 minutes, which brings the pastry back to crisp. Microwaving works in a pinch but softens the pastry. For the freezer, freeze them in a single layer on a tray first, then transfer to a zip-lock bag; they’ll keep for up to 3 months. Reheat from frozen at 375°F (190°C) for 18–20 minutes. You can also freeze the assembled, unbaked rolls — lay them on a lined tray, freeze until solid, then bag them. Bake from frozen at 375°F (190°C) for 30–35 minutes, checking that the center reaches 165°F (74°C) before serving.
Healthy Chicken Sausage Rolls
Ingredients
2 slices breadcrumbs - wholemeal
160 grams carrots - peeled and grated as you like
2 stalks spring onions - finely chopped
1 handful baby spinach - finely chopped
4 sprigs parsley- ⅓ cup nuts - chopped
450 grams ground chicken (minced chicken)- 3 sheets puff pastry
1 teaspoon mustard - wholegrain
1 medium egg - beaten
1 tablespoon sesame seeds - optional
Instructions
- Preheat your oven to about 180 to 200 degrees Celsius, line 2 baking trays with baking paper, and set aside.
- Add your mustard, spring onions, carrot, parsley and nuts to the breadcrumbs in a bowl and mix together. Once it’s all nice and mixed, add in your mince and, once again, mix together.
- Cut each pastry sheet in half and divide your mince mix evenly down the centre, leaving about 2-centimetre of pastry border on either side.
- Fold over the long edges into the middle and smack them together (sometimes, I use some water down the side to help them stick). Roll the sausage roll over so its pastry seam is down, and place it on your lined baking tray.
- Cut the long roll into about 4 even pieces (this will help everything cook evenly) and lightly brush with egg. You can sprinkle sesame seeds on top of you like.
- Bake for about 20 to 40 minutes (keep checking it) or until the pastry is golden brown and cooked through.
Nutrition
Frequently asked questions
Can I use ground turkey instead of chicken mince?
Yes, ground turkey is a direct swap and behaves almost identically. Like chicken, it must reach an internal temperature of 165°F (74°C), and it benefits from the same grated vegetable trick to stay moist.
Do I have to use puff pastry, or can I use shortcrust?
Puff pastry is strongly recommended — shortcrust won’t give you the flaky, layered exterior that makes these worth making. Shortcrust will bake up dense and crumbly around the filling, and it doesn’t reheat as well.
How do I know the filling is cooked through without cutting them all open?
Use an instant-read thermometer inserted into the end of a roll — the center of the filling needs to read 165°F (74°C). If the pastry is golden but the temperature isn’t there yet, tent the tray loosely with foil and give them another 5 minutes.
More mince recipes to try
- Chicken Macadamia Sausage Rolls
- Gourmet Lamb Sausage Rolls
- Savory Beef Sausage Rolls
- Cumberland Sausage Mince Pie
